| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Jewish |
Main dishes, Pasta |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive Oil |
| 3 |
lg |
Cloves Garlic; Minced |
| 2 |
lg |
Stalks Broccoli; florets separated from stems, stems, peeled, thinly sliced |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Sweet Red Peppers; diced |
| 1 1/4 |
c |
Canned Or Homemade Vegetable Broth; (up To 1 3/4) |
| 1/2 |
lb |
Bow Tie Pasta; cooked |
| 1/3 |
c |
Freshly Grated Parmesan Cheese; Preferably Imported |
|
|
Red Pepper Flakes |
|
|
Freshly Grated Parmesan Cheese |
INSTRUCTIONS
Heat oil in 12-inch non-stick skillet over medium-high heat. Add
garlic, broccoli stems and salt. Cook, uncovered, until very hot,
about 2 minutes, stirring often. Add broccoli florets, sweet red
pepper and 1 1/4 cups vegetable broth. Bring to boil. Simmer 1
minute. Add pasta. Simmer, uncovered, until pasta is hot and broccoli
is just beginning to be tender, about 3 minutes, adding more broth as
needed. Add cheese and red pepper flakes. Toss well. Heat through,
about 1 minute. Adjust seasonings to taste. Serve hot. Pass extra
cheese separately. Makes 2 to 3 servings. By Abby Mandel Copyright
Los Angeles Times
NOTES : This light, colorful dish can easily be converted to a pasta
salad with a splash of red wine vinegar.
Recipe by: Los Angeles Times - Prodigy
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on
Feb 05, 1999, converted by MM_Buster v2.0l.
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